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Simple Shrimp and Asparagus Risotto

Simple Shrimp and Asparagus Risotto
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This elegant and creamy Italian risotto combines the succulent sweetness of fresh shrimp with the crisp, earthy notes of garden asparagus. Using traditional starch-release techniques, this dish achieves a luxurious, velvety texture without the need for heavy cream or alcohol. It is a sophisticated yet approachable meal that highlights fresh, high-quality ingredients, making it a perfect healthy and comforting dinner choice for home cooks.

Ingredients

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1.5 cups Arborio rice
1 lb shrimp, peeled and deveined
1 bunch asparagus, cut into 1-inch pieces
5 cups vegetable broth, low sodium
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil
0.5 cup grated parmesan cheese
Salt and black pepper to taste

Instructions

Warm the vegetable broth in a saucepan over low heat.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sauté shrimp until pink; remove and set aside.
Steam or blanch the asparagus pieces until tender-crisp; set aside.
In a large pot, heat the remaining tablespoon of olive oil, add onion, and sauté until translucent.
Add the minced garlic and Arborio rice, stirring for 2 minutes to lightly toast the grains.
Begin adding the warm broth one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.
Continue the process until the rice is creamy and al dente.
Fold in the cooked shrimp, asparagus, and Parmesan cheese.
Season with salt and pepper to taste and serve immediately.

Notes

Keep the vegetable broth warm throughout the cooking process to ensure the rice cooks evenly. For a firmer grain, Carnaroli rice can be used as a substitute for Arborio. Always stir gently to encourage the release of starch for the creamiest consistency.

Nutrition

Find it online: https://www.blinkitchen.com/simple-shrimp-and-asparagus-risotto/